This past week we received a signed copy of the Yum and Yummer cookbook by the amazing Greta Podleski and have literally been trying every, single, recipe that she has developed. If we are not making it, we are drooling over the incredible pictures or studying her videos (each recipe comes with its own video)! Both Nicole and I have followed Greta in her cookbook and TV career as a self publishing success story, who along with her sister Janet, co-authored 4 best selling cookbooks. Yum and Yummer is already a national best seller and is currently the number 1 cookbook in Canada in terms of overall sales. Can we say cookbook author goals? Ya, a dream for both Nicole and I.
The recipe that we will be sharing with you today is a speedy chana masala a.k.a savory Indian chickpeas. We figured with the hustle and bustle of the Holiday season, we wanted to add an easy, delicious and satisfying meal to your weeknight rotation that requires little prep and the whole family can enjoy. Greta describes the recipe as, “a healthy, highly seasonal mixture of protein and fiber rick chickpeas, caramelized onions and zesty tomatoes simmered in warm Indian spices, chana masala is a simple yet satisfying plant-based meal.”
For those who follow us on Instagram, you may have seen my youngest Emma and I enjoying a bowl of this speedy chana masala for lunch the one day. She absolutely loved it, like could not get enough. We both enjoyed it so much that we had leftovers for lunch again the next day. If my almost 2 year old enjoyed it, there is a good chance that your kiddies (or picky eaters) may take to it as well.
In the book, Greta includes a call out called “Yum” and “Yummer” which are basically helpful hints on how to take the recipe up a notch or two. For this recipe, her “Yum” suggestion is to serve this with warm naan bread to soak up the sauce (which we did and it was amazing); and her “Yummer” hint was to add a half cup of coconut milk and a handful of baby spinach (which we did as well, and WHOA, did that ever take the recipe up a few degrees).
Both Nicole and I received a signed copy of the Yum and Yummer Cookbook and we are hosting a GIVEAWAY where you can win a SIGNED COPY AS WELL!! For full giveaway rules and how to enter, follow us on Instagram @sneakymommies and look for the Speedy Chana Masla recipe. Contest runs from December 15 to December 18, 2017 at 11:59pm. Winner will be drawn on December 19, 2017.
You don’t want to miss this one friends! The Yum and Yummer cookbook literally has something for everyone. Recipes for feeding picky eaters, gluten free and vegan options, meat and potato type recipes and health conscious recipes as well. The recipes are truly amazing and are drool worthy and did we mention that every single recipe comes with its own video? So if you are just starting out in the kitchen, you have a reference that will help take you through the process, making it so much less stressful.
We hope that you enjoy this recipe as much as we do, and do not forget to enter! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 1 tablespoon coconut oil or olive oil
- 1½ cups chopped onions
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon curry powder
- 1 teaspoon garam masala spice blend
- 1 teaspoon ground cumin
- ½ teaspoon each ground coriander and chili powder
- 1 can (28oz) no salt added diced tomatoes, with liquid
- 1 can (19oz) no salt added chickpeas, drained and rinsed
- 3 tablespoons fresh cilantro
- Sea salt to taste
- ½ cup coconut milk (optional)
- Handful of spinach (optional)
- Heat coconut oil in a medium, non stick pot over medium head. Add onions. Cook and stir until onions are very tender and begin to caramelize, about 5 minutes. Do not rush and do not burn them!
- Add ginger, garlic, curry powder, garam masala, cumin, coriander and chili powder. Cook and stir for 30 seconds. Add tomatoes with their liquid. Bring mxture to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Stir in chickpeas, coconut milk (optional) and spinach (optional) and simmer for 5 more minutes. Remove from heat and add cilantro and salt to taste. Serve hot over cooked brown rice, quinoa or your favourite grain or with warm naan bread.